20 Delicious Fish and Cabbage Recipe Ideas

Unlock a world of delicious possibilities with fish and cabbage—two humble ingredients that create magic together! Whether you’re craving quick weeknight dinners, comforting stews, or fresh seasonal dishes, this dynamic duo delivers incredible flavor and nutrition. Get ready to be inspired by these 20 creative recipes that will transform your meals and delight your taste buds. Let’s dive in and discover your new favorite dish!

Grilled Fish Tacos with Cabbage Slaw

Haven’t we all had those summer evenings where we crave something light yet satisfying? I first fell in love with fish tacos during a beach trip to California, and this grilled version has become my go-to for easy weeknight dinners. The combination of smoky fish and crunchy slaw just hits different when you’re eating outside as the sun sets.

Ingredients

– 1 lb white fish fillets
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 8 corn tortillas
– 2 cups shredded cabbage
– 1/4 cup chopped cilantro
– 2 tbsp lime juice
– 1/4 cup sour cream
– 1 avocado, sliced

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Pat the fish fillets completely dry with paper towels.
3. Brush both sides of the fish with olive oil.
4. Mix chili powder, garlic powder, and cumin in a small bowl.
5. Sprinkle the spice mixture evenly over both sides of the fish fillets.
6. Place the fish on the preheated grill and cook for 4 minutes.
7. Flip the fish carefully using a spatula and grill for another 3-4 minutes until the internal temperature reaches 145°F.
8. Remove the fish from the grill and let it rest for 2 minutes.
9. While the fish rests, warm the corn tortillas on the grill for 30 seconds per side.
10. Combine shredded cabbage, cilantro, and lime juice in a medium bowl, tossing to coat evenly.
11. Flake the rested fish into large chunks using a fork.
12. Assemble tacos by placing fish chunks on warmed tortillas.
13. Top each taco with cabbage slaw, a dollop of sour cream, and avocado slices.

Every bite delivers that perfect contrast between the flaky, smoky fish and the crisp, tangy slaw. I love serving these with extra lime wedges for squeezing over the top, and if you’re feeling fancy, a cold Mexican beer makes the perfect pairing for that authentic coastal vibe.

Baked Fish Fillets with Savory Cabbage

Diving into comfort food doesn’t always mean heavy dishes—sometimes it’s about simple, wholesome ingredients coming together beautifully. I first made this baked fish with cabbage on a chilly evening when I wanted something satisfying but light, and now it’s my go-to weeknight meal that never fails to impress.

Ingredients

– 4 (6 oz) white fish fillets (such as cod or tilapia)
– 1 small head green cabbage
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon
– 2 tbsp fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the cabbage into 1/2-inch thick wedges, keeping the core intact to hold them together.
3. Arrange cabbage wedges in a single layer on the prepared baking sheet.
4. Drizzle 1 tablespoon olive oil over the cabbage and season with 1/4 teaspoon salt.
5. Roast cabbage for 15 minutes until edges begin to brown slightly.
6. Pat fish fillets completely dry with paper towels to ensure crispy edges.
7. In a small bowl, mix garlic powder, paprika, remaining salt, and black pepper.
8. Rub remaining olive oil over both sides of each fish fillet.
9. Sprinkle seasoning mixture evenly over all fish surfaces.
10. Remove baking sheet from oven and push cabbage to one side.
11. Place seasoned fish fillets on the empty side of the baking sheet.
12. Return to oven and bake for 12-15 minutes until fish flakes easily with a fork.
13. While baking, chop fresh parsley and slice lemon into wedges.
14. Remove from oven when fish reaches 145°F internal temperature.
15. Squeeze fresh lemon juice over fish and cabbage before serving.
16. Garnish with chopped parsley for freshness and color.

Vibrant and satisfying, this dish delivers tender, flaky fish alongside sweet, caramelized cabbage that melts in your mouth. The paprika adds a subtle smokiness that complements the bright lemon finish perfectly—try serving it over creamy polenta or with crusty bread to soak up every last bit of the delicious juices.

Soy-Glazed Salmon with Cabbage Stir-Fry

A sizzling skillet and the sweet-salty aroma of soy glaze always takes me back to that rainy Seattle evening when I first perfected this quick salmon dinner—now it’s my go-to when I want something healthy but don’t feel like fussing over complicated recipes.

Ingredients

– 4 (6 oz) salmon fillets
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp grated ginger
– 2 cloves minced garlic
– 1 tbsp olive oil
– 1 small head shredded cabbage
– 1 sliced red bell pepper
– 2 sliced green onions
– 1 tbsp sesame seeds

Instructions

1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Whisk soy sauce, honey, rice vinegar, ginger, and garlic in small bowl until fully combined.
3. Pat salmon fillets dry with paper towels to ensure crispy skin.
4. Brush half of soy glaze evenly over salmon fillets.
5. Bake salmon for 12-15 minutes until flesh flakes easily with fork.
6. Heat olive oil in large skillet over medium-high heat until shimmering.
7. Add shredded cabbage and sliced bell pepper to skillet.
8. Stir-fry vegetables for 6-8 minutes until slightly softened but still crisp.
9. Pour remaining soy glaze over vegetables during last minute of cooking.
10. Remove skillet from heat and stir in sliced green onions.
11. Transfer cabbage stir-fry to serving plates and top with baked salmon.
12. Sprinkle sesame seeds over completed dish.
You’ll love how the flaky salmon practically melts against the crunchy cabbage, with the glossy soy-honey glaze tying everything together in this beautifully balanced bowl. Yesterday I served it over quinoa for extra heartiness, and the way the grains soaked up that savory sauce made it even more irresistible.

Cabbage-Wrapped Fish Parcels

Haven’t you ever wanted a dinner that feels both elegant and incredibly simple to put together? I discovered these cabbage-wrapped fish parcels during a busy week when I needed something healthy but didn’t want to sacrifice flavor. They’ve since become my go-to for impressing guests with minimal effort.

Ingredients

– 4 large cabbage leaves
– 1 lb white fish fillets
– 1 tbsp olive oil
– 1 tsp lemon juice
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully submerge 4 large cabbage leaves in the boiling water and blanch for 2 minutes until pliable.
3. Immediately transfer the blanched cabbage leaves to a bowl of ice water to stop the cooking process.
4. Pat the cabbage leaves completely dry with paper towels.
5. Place 1 lb white fish fillets in a medium mixing bowl.
6. Drizzle 1 tbsp olive oil and 1 tsp lemon juice over the fish fillets.
7. Sprinkle 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt evenly over the fish.
8. Gently toss the fish to coat it thoroughly with the seasoning mixture.
9. Divide the seasoned fish evenly among the 4 prepared cabbage leaves.
10. Fold the sides of each cabbage leaf over the fish, then roll tightly to form secure parcels.
11. Place the cabbage parcels seam-side down on a baking sheet lined with parchment paper.
12. Bake at 375°F for 18-20 minutes until the cabbage is tender and the fish flakes easily with a fork.
13. Remove the parcels from the oven and let them rest for 3 minutes before serving.

You’ll love how the cabbage becomes tender and slightly sweet while locking in all the fish’s moisture. The gentle steam cooking inside the parcel creates an incredibly flaky texture that pairs beautifully with the subtle garlic and lemon notes. Try serving these over quinoa with an extra squeeze of fresh lemon for a complete meal that feels both light and satisfying.

Spicy Fish and Cabbage Stew

Biting into a bowl of this spicy fish and cabbage stew always takes me back to that chilly autumn evening when I first experimented with this combination—now it’s my go-to comfort dish when the weather turns crisp. There’s something magical about how the tender fish melts into the spicy broth while the cabbage adds just the right crunch, making every spoonful both hearty and refreshing. I love how quickly it comes together, especially on busy weeknights when I want something satisfying without spending hours in the kitchen.

Ingredients

– 1 lb white fish fillets
– 4 cups shredded cabbage
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 4 cups chicken broth
– 1 tsp red pepper flakes
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp lemon juice

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 4 cups shredded cabbage and cook for 3 minutes, stirring frequently, until slightly wilted.
5. Pour in 4 cups chicken broth and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 10 minutes.
7. Cut 1 lb white fish fillets into 2-inch pieces while the stew simmers.
8. Add 1 teaspoon red pepper flakes, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot.
9. Gently place fish pieces into the broth and cook uncovered for 8 minutes.
10. Stir in 2 tablespoons lemon juice and remove from heat.
Perfectly flaky fish contrasts beautifully with the tender-yet-crisp cabbage in this vibrant stew, while the spicy broth warms you from the inside out. I love serving it over steamed rice to soak up every last drop, or with crusty bread for dipping—it’s equally delicious either way.

Teriyaki Fish and Cabbage Bowls

Gosh, I can still remember the first time I tried teriyaki fish at that little food truck near the beach—the sweet-savory glaze paired so perfectly with the flaky fish that I’ve been experimenting with my own versions ever since. Now I make these Teriyaki Fish and Cabbage Bowls whenever I need a quick, healthy dinner that feels like a treat, and my family always asks for seconds. There’s something so comforting about that glossy sauce soaking into the cabbage and rice.

Ingredients

– 1 lb white fish fillets (such as cod or tilapia)
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 garlic clove, minced
– 1 tbsp olive oil
– 4 cups shredded cabbage
– 2 cups cooked white rice
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Pat the fish fillets dry with paper towels to ensure a crisp sear.
2. Whisk together soy sauce, honey, rice vinegar, ginger, and minced garlic in a small bowl to create the teriyaki sauce.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Place fish fillets in the skillet and cook for 3–4 minutes until the edges turn opaque.
5. Flip the fish carefully using a spatula and cook for another 3–4 minutes until it flakes easily with a fork.
6. Pour the teriyaki sauce over the fish and simmer for 2 minutes, basting frequently until the sauce thickens slightly.
7. Remove the fish from the skillet and set aside on a plate.
8. Add shredded cabbage to the same skillet and sauté for 4–5 minutes until wilted but still slightly crisp.
9. Divide cooked rice between two bowls and top with sautéed cabbage.
10. Place the teriyaki fish over the cabbage and drizzle any remaining sauce from the skillet.
11. Garnish with sliced green onions and sesame seeds before serving.

Certainly, the flaky fish soaked in that sticky-sweet glaze contrasts beautifully with the crunchy cabbage and fluffy rice. For a fun twist, try serving it in lettuce cups instead of bowls, or add a sprinkle of red pepper flakes if you like a little heat—it’s become my go-to weeknight meal because it’s both nourishing and deeply satisfying.

Pan-Seared Fish with Roasted Cabbage

Yesterday, I was craving something light yet satisfying after a long day, and this pan-seared fish with roasted cabbage hit the spot. It’s one of those dishes that feels fancy but comes together with minimal effort—perfect for weeknights when you want to impress without the stress. I love how the crispy fish pairs with the sweet, caramelized cabbage; it’s a combo I turn to again and again.

Ingredients

– 1 lb white fish fillets (such as cod or tilapia)
– 1 small head green cabbage
– 3 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon
– 2 tbsp butter
– 2 cloves garlic

Instructions

1. Preheat your oven to 400°F.
2. Slice the cabbage into 1-inch thick wedges, keeping the core intact to hold them together.
3. Arrange the cabbage wedges in a single layer on a baking sheet.
4. Drizzle 2 tablespoons of olive oil evenly over the cabbage.
5. Season the cabbage with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
6. Roast the cabbage in the preheated oven for 25 minutes, flipping halfway through, until edges are browned and tender.
7. Pat the fish fillets dry with paper towels to ensure a crisp sear.
8. Season both sides of the fish with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
9. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering.
10. Place the fish fillets in the skillet skin-side down if they have skin, and cook for 4 minutes without moving to form a golden crust.
11. Flip the fish and cook for another 3 minutes until opaque and flaky.
12. Reduce the heat to low and add the butter and minced garlic to the skillet.
13. Squeeze the juice of the lemon over the fish and baste with the butter sauce for 1 minute.
14. Remove the skillet from heat. My tip: let the fish rest for 2 minutes before serving to keep it juicy.
15. Serve the fish alongside the roasted cabbage, drizzling any remaining pan sauce over both.
16. Garnish with extra lemon wedges if desired. My tip: for extra flavor, sprinkle fresh herbs like parsley on top just before serving.
17. My tip: if the cabbage isn’t caramelized enough, broil for 2-3 minutes at the end, watching closely to avoid burning.
More than just a meal, this dish delivers a wonderful contrast of textures—the fish is flaky and crisp, while the cabbage turns tender with a hint of sweetness. I love serving it over a bed of quinoa or with a side of creamy polenta to soak up that lemony butter sauce; it’s a simple way to make dinner feel special without extra fuss.

Crispy Fish Cakes with Cabbage Salad

Wandering through the farmers’ market last weekend, I spotted the most beautiful fresh cod and knew immediately I had to transform it into these crispy fish cakes – they’re my go-to when I want something fancy-feeling but actually quite simple to make. I love how the crispy exterior gives way to that tender, flaky interior, especially when paired with the bright, crunchy cabbage salad that cuts through the richness perfectly.

Ingredients

– 1 lb cod fillets
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 1 egg
– 2 tbsp chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 4 cups shredded green cabbage
– 1/2 cup shredded carrots
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1/4 cup vegetable oil

Instructions

1. Pat the cod fillets completely dry with paper towels to ensure proper searing.
2. Cut the cod into 1-inch chunks and place in a food processor.
3. Pulse the cod 5-6 times until coarsely chopped but not pureed.
4. Transfer the chopped cod to a large mixing bowl.
5. Add panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, salt, and black pepper to the bowl.
6. Gently mix all ingredients until just combined, being careful not to overwork the mixture.
7. Divide the mixture into 8 equal portions and shape each into 1/2-inch thick patties.
8. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
9. Place 4 fish cakes in the skillet, leaving space between them for even cooking.
10. Cook for 3-4 minutes until the bottoms are golden brown and crispy.
11. Flip the fish cakes and cook for another 3-4 minutes until golden brown on the second side.
12. Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil.
13. Repeat the cooking process with the remaining 4 fish cakes.
14. In a separate bowl, combine shredded cabbage and shredded carrots.
15. Whisk together apple cider vinegar, honey, and vegetable oil in a small bowl until emulsified.
16. Pour the dressing over the cabbage and carrot mixture.
17. Toss the salad thoroughly to coat all ingredients evenly.

Nothing beats that satisfying crunch when you cut into these golden-brown fish cakes, revealing their moist, flaky interior that pairs so beautifully with the tangy, crisp cabbage salad. I love serving these with extra lemon wedges for squeezing over the top, or sometimes I’ll turn them into sliders with soft brioche buns for a fun twist that always impresses dinner guests.

Lemon Herb Grilled Fish with Cabbage

Remember that time I tried to grill fish for the first time and ended up with something that resembled charcoal more than dinner? That disastrous experience taught me the importance of proper technique, which is why I’m so excited to share this foolproof lemon herb grilled fish with cabbage recipe that’s become my summer staple. It’s the perfect balance of bright, zesty flavors and satisfying texture that even my fish-skeptic husband now requests weekly.

Ingredients

– 4 (6 oz) white fish fillets
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh dill
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 small head green cabbage
– 2 tbsp butter

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
2. Pat the fish fillets completely dry with paper towels on both sides.
3. Whisk together olive oil, lemon juice, parsley, dill, garlic, salt, and pepper in a small bowl.
4. Brush half of the herb mixture evenly over both sides of the fish fillets.
5. Cut the cabbage into 8 equal wedges, keeping the core intact to hold them together.
6. Place cabbage wedges on the grill and cook for 4 minutes per side until lightly charred.
7. Move cabbage to indirect heat and brush with remaining herb mixture.
8. Place fish fillets skin-side down on the hottest part of the grill.
9. Cook fish for 3-4 minutes without moving until grill marks form and edges turn opaque.
10. Carefully flip fish using a thin metal spatula and cook for another 2-3 minutes.
11. Remove fish when internal temperature reaches 145°F and flesh flakes easily with a fork.
12. Transfer grilled cabbage to a serving platter and dot with butter pieces.
13. Arrange grilled fish alongside cabbage on the platter.
Perfectly grilled fish should have those beautiful crosshatch marks and flake apart with gentle pressure from your fork. The cabbage becomes wonderfully sweet and tender with just enough char to balance the bright lemon herb marinade. I love serving this family-style right on the platter with extra lemon wedges for squeezing over everything at the table.

Fish and Cabbage Soup with Ginger

Huddled over my steaming bowl on this crisp October evening, I’m reminded why this fish and cabbage soup has become my go-to comfort dish when the weather turns. There’s something magical about how the ginger warms you from the inside out, making it perfect for those days when you need both nourishment and comfort in equal measure. I first discovered this recipe during a rainy Portland weekend, and it’s been in my regular rotation ever since.

Ingredients

– 1 lb white fish fillets
– 4 cups chicken broth
– 1 small head green cabbage
– 1 onion
– 3 cloves garlic
– 2 tbsp fresh ginger
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp soy sauce
– 1 tbsp rice vinegar

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering.
2. Dice 1 onion and mince 3 cloves garlic, then add to the pot.
3. Sauté the onion and garlic for 5 minutes until translucent and fragrant.
4. Grate 2 tablespoons fresh ginger directly into the pot.
5. Thinly slice 1 small head green cabbage into 1-inch strips.
6. Add the sliced cabbage to the pot and cook for 8 minutes, stirring occasionally until slightly wilted.
7. Pour in 4 cups chicken broth and bring to a boil over high heat.
8. Reduce heat to medium-low and simmer for 15 minutes until cabbage is tender.
9. Cut 1 lb white fish fillets into 1-inch cubes while the soup simmers.
10. Season the fish with 1 teaspoon salt and 1/2 teaspoon black pepper.
11. Gently add the seasoned fish to the simmering soup.
12. Cook the fish for 5 minutes until opaque and flaky.
13. Stir in 2 tablespoons soy sauce and 1 tablespoon rice vinegar.
14. Remove the pot from heat and let stand for 2 minutes before serving.

Fresh from the pot, this soup delivers tender fish that flakes apart at the slightest touch, while the cabbage maintains just enough crunch to keep things interesting. The ginger provides a warming kick that balances beautifully with the savory broth, making each spoonful both comforting and invigorating. For an extra layer of texture, I sometimes top it with crispy fried shallots or serve it over a scoop of jasmine rice to make it more substantial.

Herbed Fish Rolls with Cabbage Filling

Every time I make these herbed fish rolls, I’m reminded of that cozy seaside cafe where I first tried something similar—the combination of flaky fish and tender cabbage just feels like a warm hug. I’ve tweaked the recipe over the years to make it weeknight-friendly, and now it’s my go-to when I want something impressive but don’t want to spend hours in the kitchen. Trust me, even if you’re not a fish person, these rolls might just change your mind.

Ingredients

• 4 white fish fillets (6 oz each)
• 2 cups shredded green cabbage
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• Kitchen twine for securing rolls

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Pat the fish fillets completely dry with paper towels to ensure proper browning.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
4. Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly wilted but still crisp.
5. Sprinkle the cabbage with dried thyme, dried dill, garlic powder, black pepper, and salt, then stir to combine evenly.
6. Pour in the chicken broth and lemon juice, then cook for 2 more minutes until the liquid is mostly absorbed.
7. Remove the skillet from heat and let the cabbage mixture cool for 5 minutes to prevent steaming the fish.
8. Lay each fish fillet flat and divide the cabbage mixture evenly among them, placing it along one edge.
9. Roll each fillet tightly around the filling, securing with kitchen twine to maintain shape during baking.
10. Place the rolls seam-side down in the prepared baking dish and bake at 375°F for 18-20 minutes until the fish flakes easily with a fork.
11. Remove from oven and let rest for 3 minutes before carefully removing the twine and serving.

Really, what makes these special is how the flaky fish contrasts with the slightly crunchy cabbage filling—each bite has both texture and bright herb flavor. I love serving them over a bed of lemon rice or with roasted asparagus to soak up any pan juices. Leftovers (if you have any!) make amazing fish tacos the next day with a quick slaw and lime crema.

Fish Stir-Fry with Crispy Cabbage

After a long day at work, I often find myself craving something quick yet satisfying, which is exactly how this fish stir-fry with crispy cabbage came to be a regular in my kitchen rotation. There’s something magical about how the tender fish pairs with the crunchy cabbage—it’s a texture combo that never fails to hit the spot, especially when I’m short on time but still want a wholesome meal.

Ingredients

• 1 lb white fish fillets, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 small head green cabbage, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Pat the white fish fillets dry with paper towels and cut them into 1-inch pieces.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
3. Add the fish pieces to the skillet in a single layer and cook for 2–3 minutes per side until lightly browned and opaque.
4. Transfer the cooked fish to a clean plate and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat.
6. Add the thinly sliced cabbage and stir-fry for 4–5 minutes until edges begin to crisp but still retain some crunch.
7. Push the cabbage to one side of the skillet and add the minced garlic and grated ginger to the empty space.
8. Cook the garlic and ginger for 30 seconds until fragrant, then mix them into the cabbage.
9. Pour in the soy sauce, rice vinegar, sesame oil, and red pepper flakes, stirring to coat everything evenly.
10. Return the cooked fish to the skillet and gently toss with the cabbage mixture for 1 minute to heat through.
11. Remove from heat and stir in the sliced green onions.

Every bite of this dish offers a delightful contrast between the flaky fish and the crisp-tender cabbage, with the savory soy and hint of spice tying it all together. I love serving it over steamed jasmine rice to soak up the extra sauce, or even stuffing it into warm tortillas for a fun, fusion-style wrap that’s perfect for busy weeknights.

Conclusion

Overall, these 20 fish and cabbage recipes offer endless inspiration for healthy, budget-friendly meals that are sure to delight your family. We hope you find some new favorites to add to your weekly rotation! Don’t forget to leave a comment telling us which recipe you loved most, and share this article on Pinterest to help other home cooks discover these delicious ideas.